Hand-pulled wheat noodles served in a savory lamb and vegetable broth with bell peppers, tomatoes, and fresh herbs.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: cilantro, chili flakes
Accompaniments: vinegar, chili oil
Instructions
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1
Make dough: flour, egg, salt, water. Knead until smooth. Rest 30 min covered in oil.
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2
Pull and stretch dough into long noodles by hand, twisting and slapping.
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3
Boil noodles in salted water 3-4 min, drain.
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4
Sauté lamb cubes until browned. Add onions, peppers, tomatoes, garlic, cumin.
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5
Add broth, simmer 20 min until vegetables are tender.
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6
Place noodles in bowls, ladle the soup and vegetables over. Garnish with cilantro.
Did You Know?
A skilled laghman cook can pull a single piece of dough into dozens of uniform noodles in under a minute.
Chef's Notes
Equipment Tips
- large pot
- wok or deep skillet
- cutting board
Garnishing
cilantro, chili flakes
Accompaniments
vinegar, chili oil
The Story Behind Laghman
Laghman originated from Chinese lamian noodles and traveled westward along the Silk Road. In Tajikistan, it evolved into a distinctive dish with lamb broth and Central Asian spices, becoming a beloved everyday meal in bazaars and homes across the country.
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